The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1887-11-17
THE USE OF COFFEE.
HOW THE BERRY DISPUTES THE
euPREMAcY or TEA AND BEER.

~ tf-htH0t Vt In StNO DEED.
Coffee In European Countries - The
Arabs Method of Preparation-TurIsisI,
CofTee-Ehat Brillat savarin says-Ef-
feets of Excessive Indulgence.
The use of coffee is general in all civil
lied countries, but its preparation and
consumption vary considerably. Among
tho Arabs it is universal, whether in such
centers of civilization as Cairo, Alexan-
dria and Algiers, or in the desert. The
only exceptions are caused by the poverty
which prevents its purchase. In France
it is the favorite beverage, though tea is
growing in power. The social and COM
rlcrcial effects in that country of its sud
Cen annihilation can readily be imagined.
Tens of thousands of cafes and q million
OF people would find their occupation
gone, and several millions of Frenchmen
would be seen wandering about after din
ner in an utterly homeless and distracted
/ manner. In England tea still disputes
tho supremacy Of the Arab berry. In
Gernany it divides the honors with beer,
and in Austria, Spain and Italy it is q
solace and inspiration of the people in
town and city. There is no European city
SO small, no village SO contemplate, that
it has not its cafe modelled, though it is
often an exceedingly weak imitation, on
those of the Paris boulevards.
n the United States its use varies in
different localities. A quarter of O cen
tuey ego il was the ordinary accompani-
Inant of the first meal of tho day, tea
being generally served at the evening re-
past. In the eastern states this practice
continues. In the western and southern
states coffee i5 more esteemed, and in the
rural districts is considered absolutely
necessary TO the three meals day of the
farming classes. In large American cities
where there is y late dinner, in the French
fashion, coffee Is ether served st table or
III the drawing room immediately after
ward. 5
In all countries, even in France, good
colieo is tho exception rather than the
rule. The visitor in Paris drinks "real
French coEee,n technically GO called, at
certain places only on the boulevard and
hero and there in other parts Of the city
OF hotels and restaurants. In England
poor coffee is the rule following in this
respect the general inferiority CT tie
British cuisine. In Germany coffee is
buffcts, whilo at the principal cafes of the
great cities of Austria-Vienna, Prague
and Buda-P esth--:5 is excellent and often
served VITA c-aan. At the grcatscafes of
Italian end Spanish towns it is rarely
more than fair.
In England and America coffee is usually
made by infusion; on the continent al
most always by flter1ng boiling water
onco or twice through the powdered
berry. The Arabs at Cairo and elsewhere
preserve their old fashion; that is, they
simply pour boiling water On to the pow
dered coffee, and ;sfter minute or two's
simmering serve it with the grounds
The pot, which is not covered, is of cop
per or brass, tapering toward the top like
tin teapot and having long handle
The berry has been previously roasted
and brayed in mortar 1t, is never
ground. Brillat Savarin, in his learned
| work, 1.-THE Physiology OF Taste" says
. that coffee powdered in this manner is the
best, and he adds that, having quantity
Of the roasted berry, he divided it into
two equal parts, one Of which he brayed
| In q mortar and the other ground in o
mill The coffee was made by filtration,
and company of connoisseurs to whom
he submitted it al declared that best,
| which they were afterward told had been
powdered in the mortar.
The Arabs employ wooden pestie5,
| which, after long use, are sold at high
price. Five or six minutes are all that
are necessary for the Arabs or Turks TO
prepare their coffee after it is once roasted.
all that is necessary is the simple ma
| chinery described brass pot, handful
Of charcoal in window seat or on the
ground, and the beverage is promptly
| made and served. Travellers invariably
speak of Arab and Turkish coffee as ex-
cellent, but among civilized nations the
presence of the grounds i3 always consid-
cred Objectionable, and some means of
Qualification are invariably used, such as
the patent pots for infiltration or the
white of eggs, where the process is by in
fusion.
Brillat Savarin, after having tried all
methods of making coffee, declared that
the most efficient for preserving the aroma
and avoiding the extraction of the poison
BUS principle was by filtration. But he
always speaks of coffee as beverage, to
be used discreetly by adults and forbid
den to children. In small quantities and
not too strong, it is healthy stimulus to
the nerves. Used in excess, it produces
1 disease and sometimes deformity. He
once saw in Leicester square in London q
man who by its imEoderate use, had be-
come cripple. He had lost all sensation
in his limbs-had ceased to suffer, but
| still continued to drink it to the extent of
five or six cups day.
| Every person should be governed in its
use 10y its effect on himself. AS gentle
inspiration it is valuable. 1t may some
times be safely drank as an aid to intel
lcctual labor. Taken at the proper
moment, it will prevent a headache re.
sulting from nervous depression. Properly
used after dinner, it aids the digestion and
counteracts the heavy effects Of wine OF
other stimulants. But if it is found that
it prevents sleep when taken late in the
| day, or that it is an absolute necessity al
certain hours to prevent o nervous reac
ton or mental dizziness, its use should be
discontinued for several days, or until the
system is restored to its normal condition
1t must never be forgotten that sleep is
the great stimulus of the body; is tired
natures sweet restorer, and that Other
| stirnulants, though sometimes useful, arc
like medicines, temporary renedies-thai
is to say, they are usually to be regarded
| as choice between two evils. Coffee is g
beverage of great power. A man might
drink two bottles of good red wine q day
| and live long. Should he drink the same
| quantity daily of good coffee he would be
come an imbecile, a cripple, or die of in